Black pea
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The black pea (Lathyrus niger) is the main ingredient in the dish Black Peas (also called Parched Peas or Maple Peas) that is a traditional Lancashire dish served often on or around Bonfire Night (5th November). The dish, popular in Bolton, is long soaked overnight and simmered to produce a type of mushy pea. Parching is a now defunct term for long slow boiling.
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[edit] Consumption
Black Peas are also commonly found at fairgrounds and mobile food counters. They are traditionally eaten from a cup with salt and vinegar. They can be served hot or cold, the former being especially so in the Winter months. At fair grounds they are served in thick white disposable cups and are eaten with a spoon. Many people fail to recreate the same taste Black Peas provide when bought at a funfair, however the recipe is quite simple to follow.
[edit] Other variations
Although a peculiar of the North of England, it isn't widespread. Consumption is limited to certain parts of Lancashire, notably the Bolton area. A similar dish, although prepared slightly differently, is made in the North-East. Carlin Peas are a traditional staple of Carlin Sunday (the Sunday before Palm Sunday). Other names given are Pigeon Peas and Brown Badgers. Unlike the Lancashire Black Peas, Carlin Peas are fried with butter for a few minutes and are often boiled for an hour rather than being slow boiled for up to 3 hours.
[edit] Availability
Availability of Black Peas isn't steady. They are typical usually of the end of October and throughout November, therefore, it's difficult to find Maple Peas available for sale the rest of the year. They are available from local stores and also pet shops (Maple Peas are a good Carp bait) although these may not necessarily be food grade. One stockist still selling Carlin Peas during the Carlin Sunday Period is local shopkeeper Ken Bentley at his Delicatessen in Driffield, England. He still serves peas hot over the counter made to his own receipe.
[edit] Black (parched) Peas recipe
Ingredients - 1lb Maple Peas, Water
Method - Wash the peas thoroughly, making sure stones are removed. Leave the peas to soak overnight. Drain. Place in a large pan and fill with water. Bring the water to boil then let it simmer for 2 to 3 hours. Check often and top up with water where necessary. The Peas should be eaten soft and accompanied by salt and vinegar to taste. They are served in their own gravy.
